Tonight's dinner is just a simple meal of wet butter prawn since I missed eating them especially from Homst Restaurant in TTDI.
And I got some celery, mushrooms & tomatoes, therefore decided to make a simple soup but with a kick.
That's me for today. Enjoy the rest of the night. Maybe we will go out and grab some coffees later since Habibi is off tomorrow.
And I got some celery, mushrooms & tomatoes, therefore decided to make a simple soup but with a kick.
That's me for today. Enjoy the rest of the night. Maybe we will go out and grab some coffees later since Habibi is off tomorrow.
The Ingredients for Wet Butter Prawns:
(I do not use measurements. All measurements below are estimation. I just use my instinct and feel to add or reduce.)
- Prawns (season with salt & pepper)
- Note: Head still intact & to be deep fried till golden and crispy.
For the gravy :
- 2 cloves of Garlic
- 2 Birds eye chili, chopped.
- 1/2 cup Milk (or evaporated milk for thicker gravy)
- Cheddar Cheese (I just use the sliced packets from President)
- Curry leaves (which I don't have)
- Butter (A spoonful , I think. Or as many as you want it to be.)
Method:
- Fry prawns till golden & crispy with oil.
- Use some (like a tablespoon) of the oil from frying the prawns, and pour the butter.
- Once hot & you smell the buttery aroma, saute the garlic till fragrant.
- Add in birds eye chilli & curry leaves (if you have any)
- And then add in the milk & cheese.
- Put back the fried prawns in the pan and stir till combined.
Voila! Wet Butter (cheeeeesy) Prawn. :)